If you’ve ever tasted a truly authentic Colombian ajiaco soup, you know its unique, earthy flavor is unforgettable. That secret ingredient is guascas, a traditional Colombian herb blend that defines the dish. For gardeners and cooks interested in global flavors, growing and using this blend is a rewarding project. This guide will show you exactly how to do it, from seed to stew pot.
Guascas – Traditional Colombian Herb Blend
At its heart, guascas is a specific blend centered around one key plant: Galinsoga parviflora. Often called “guasca” in Colombia, this herb is the star. The traditional Colombian herb blend might sometimes include a touch of other aromatic herbs like cilantro, but the dried leaves and flowers of the guasca plant are the non-negotiable base. It’s not a spicy herb, but rather offers a distinctive flavor that’s grassy, slightly bitter, and deeply savory.
What Does Guascas Taste Like?
Describing a unique taste is tricky. Guascas has a subtle, aromatic quality that is completly unique. It’s somewhat similar to a cross between fresh parsley, dried nettles, and green tea, but with its own distinct profile. When cooked, it infuses broths with a comforting, herbaceous depth that is the soul of ajiaco. You really have to try it to understand.
The Key Plant: Galinsoga Parviflora
Interestingly, in many parts of the world, this plant is considered a common garden weed. It’s known as “gallant soldier” or “quickweed.” But in Colombian cuisine, it’s a cherished culinary herb. This means the plant is vigorous, adaptable, and relatively easy to grow, which is great news for gardeners.
Why Grow Your Own Guascas?
Finding fresh or even dried guascas outside of Colombian markets can be very difficult. Growing your own ensures you have a fresh, authentic supply. It’s also a fantastic way to connect with and support traditional foodways from your own garden.
How to Grow Guascas in Your Garden
You’ll likely need to start from seed, as plants are rarely sold in nurseries. Look for seeds online labeled “Guascas” or “Galinsoga parviflora.”
Planting and Care Steps
- Sowing Seeds: Start seeds indoors 4-6 weeks before your last frost date, or sow directly in the garden after frost danger has passed. The seeds need light to germinate, so just press them gently into the soil surface.
- Sun and Soil: Choose a spot with full sun to partial shade. The plant isn’t picky about soil but prefers it to be well-draining and moderately fertile.
- Watering: Keep the soil consistently moist, especially during germination and early growth. Once established, it tolerates some dry periods.
- Growth Habit: Guasca grows about 1-2 feet tall and can bush out. It may self-seed readily, so you might have volunteers pop up next year (which many gardeners welcome).
Harvesting and Drying Your Guascas
You can harvest leaves and flowers once the plant is well-established and about 8 inches tall.
- Use clean scissors to snip stems, cutting just above a leaf node to encourage bushier growth.
- The best time to harvest is in the morning after the dew has dried but before the midday sun.
- For the traditional dried blend, you’ll want to dry your harvest completely.
Simple Air-Drying Method
- Bundle a few stems together and tie them at the base.
- Hang the bundles upside down in a warm, dry, dark place with good air circulation (like a pantry or closet).
- Allow them to dry completely for 1-2 weeks. The leaves should crumble easily when ready.
- Once dry, strip the leaves and flowers from the stems and crumble them into an airtight jar. Store away from light and heat.
Using Guascas in Your Kitchen
Of course, the classic use is in Ajiaco Santafereño, the famous chicken and potato soup from Bogotá. The guascas is added during the simmer, perfuming the entire pot. But don’t stop there! You can experiment with this traditional Colombian herb blend in other dishes:
- Add a pinch to chicken or vegetable broths for a new layer of flavor.
- Mix a small amount into dough for arepas or savory biscuits.
- Use it as a rub for roasted chicken along with salt, pepper, and garlic.
- Stir into stews or bean pots for a herby, savory note.
A Simple Ajiaco-Inspired Recipe Start
While full ajiaco requires specific potatoes, you can make a homage version. Sauté onion and garlic, add chicken pieces, cover with water or broth. Add chunks of russet and Yukon Gold potatoes, and a generous tablespoon of your dried guascas. Simmer until the chicken and potatoes are tender. Finish with capers, cream, and avocado. It’s a taste of Colombia right at home.
Common Questions and Troubleshooting
My plant is getting leggy. What should I do?
Pinch back the tips regularly. This encourages the plant to become bushier and produce more leaves for you to harvest.
Is it invasive?
Galinsoga can self-seed prolifically. To prevent it from spreading where you don’t want it, simply remove flower heads before they go to seed if you’re concerned. Most find it easy to manage.
Can I use it fresh?
Absolutely! Fresh leaves have a milder flavor. You can chop them and add them to soups or stews just like you would use fresh cilantro or parsley.
FAQ About Guascas
Q: Where can I buy guascas if I don’t grow it?
A: Look in Latin American grocery stores, especially Colombian ones. You can often find it in the dried spice section, sometimes labeled as “Huascas” or “Guasca.” Online retailers specializing in Latin foods are another good option.
Q: Is there a substitute for guascas?
A: There’s no perfect substitute, as the flavor is unique. In a pinch, some people use a combination of equal parts dried parsley, dried chervil, and a single dried mint leaf, but it won’t be the same. It’s worth seeking out the real thing.
Q: Can I grow guascas in a pot?
A: Yes, it grows quite well in containers. Use a pot at least 10-12 inches deep with drainage holes. This can actually help control its spread in the garden.
Q: How long do dried guascas last?
A: Properly stored in an airtight container in a cool, dark place, your homemade blend should retain good flavor for about a year. The flavor will be most potent in the first six months.
Growing guascas connects your garden to a rich culinary tradition. With a little care, you can have a steady supply of this essential herb. It’s a simple way to bring authentic Colombian flavor to your table, and a great conversation starter about the plants we grow and the foods we love. Give it a try this growing season—you might just find a new favorite herb.